Comparison of non-volatile and volatile flavor compounds in six Pleurotus mushrooms-Reference-Cited by-同舟云学术

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Comparison of non-volatile and volatile flavor compounds in six Pleurotus mushrooms

Published:2018-10-16 Issue:4 Volume:99 Page:1691-1699
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Yin Chaomin¹²,Fan Xiuzhi¹²,Fan Zhe¹,Shi Defang¹²,Yao Fen¹²,Gao Hong¹²^ORCID

Affiliation:

1. Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences; Wuhan P.R. China

2. National Research and Development Center for Edible Fungi Processing (Wuhan); Wuhan P. R. China

Funder

National Natural Science Foundation of China

Natural Science Foundation of Hubei Province

Hubei Academy of Agricultural Sciences Foundation

Major Projects of Technological Innovation of Hubei Province

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.9358/fullpdf

Reference40 articles.

1. Free amino acids and 5′-nucleotides in Finnish forest mushrooms;Manninen;Food Chem,2018

2. Volatile composition and sensory profile of shiitake mushrooms as affected by drying method;Politowicz;J Sci Food Agric,2018

3. Flavour components and antioxidant properties of several cultivated mushrooms;Tsai;Food Chem,2009

4. Circular reuse of bio-resources: the role of Pleurotus spp. in the development of functional foods;Lavelli;Food Funct,2018

5. Research advances in economic utilization of Pleurotus spp;Zou;Mycosystema,2015

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